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Oven-Baked Chicken Thighs with Carrots
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Fantastic Weeknight Meal

Oven-Baked Chicken Thighs with Carrots

Oven-Baked Chicken Thighs with Carrots is a simple recipe for a tasty main dish. Juicy, tender meat coated in light carrot and pinenut sauce.

Oven-Baked Chicken Thighs with Carrots
Mmm, I can still smell the beautiful aroma wafting through the kitchen door while this beautiful dish is baking in the oven. This meal is spectacular. We love the succulent, tender meat and the dreamy sauce loaded with carrots and pinenuts. The recipe for these oven-baked chicken thighs is simple enough for weeknight dinner, yet it’s still impressive enough for special occasions or holidays.

Beautiful, vibrant meal for a weeknight or special occasions

If its beauty does not convince you, then maybe these facts will convince you to make this recipe:

  • the meat is crispy outside and juicy, tender inside
  • the sauce is light, colorful, and highly delicious
  • a simple preparation without needing to have a ton of experience in the kitchen
  • easy weeknight meal, that's fancy enough for holidays and special occasions
  • gluten-free and dairy-free
  • feel free to keep it in the fridge for a couple of days or freeze it for a few months
  • one-pan family meal

Oven-Baked Chicken Thighs with Carrots

Oven-Baked Chicken Thighs with Carrots

How to make Oven-Baked Chicken Thighs with Carrots at home

The preparation is straightforward. It's easy to prep and goes from pantry to table in 1 hour. However, most of the work is done by your oven. You will find the entire recipe with ingredients and instructions below. Here's an overview of the recipe for easier preparation.

  1. Season the chicken thighs. You can make this step one day ahead.
  2. Pan-fry the meat on both sides. Start with the skin-side down.
  3. Transfer the meat from the pan and continue with the rest of the cooking in the same pan. 
  4. Boil the wine for the alcohol to evaporate.
  5. In the same skillet, pan-fry the vegetables.
  6. Add the chicken, and place the dish into the oven to bake.
  7. Serve with your favorite side dish and toasted pinenuts.

Important. You can easily prepare these oven-baked chicken thighs with boneless and skinless chicken thighs.

Pan-frying the meat for Oven-Baked Chicken Thighs with Carrots

Sauteing the vegetables for Oven-Baked Chicken Thighs with Carrots

Adding chicken stock to chicken and vegetables for Oven-Baked Chicken Thighs with Carrots

What to serve with Crispy Oven-Baked Chicken Thighs

This delightful dish deserves a lovely side dish. We love serving it with cooked potatoes and peas. However, any of these would be amazing too.

Storing and freezing baked chicken thighs

There are two ways to store these delicious Oven-Baked Chicken Thighs.

Keep the chilled homemade Oven-Baked Chicken Thighs, in the fridge, for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Oven-Baked Chicken Thighs with Carrots too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.

Oven-Baked Chicken Thighs with Carrots

Oven-Baked Chicken Thighs with Carrots

Try these delicious chicken recipes at home for a delicious meal

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    10
    minutes
  • cook:
    15
    minutes
  • bake:
    30
    minutes
  • total time:
    55
    minutes

METHOD

  • season the meat

    Preheat the oven to 190 °C / 375 °F. Place a rack in the middle of the oven. Add the chicken to a bowl. Season with salt, pepper, ground coriander, paprika powder, thyme, and olive oil. Rub the seasoning into the meat and set aside.

    Tip
    Feel free to make this step one day ahead. Keep the meat chilled in the fridge.
  • pan-fry the meat

    Place a large cast-iron skillet or another oven-safe skillet over medium-high heat. Add the olive oil and chicken thighs, skin-side down. Pan-fry for 6-7 minutes, then turn and cook on the other side for 3 - 4 minutes. Transfer the chicken to a plate. Save one tablespoon of the leftover fat from the skillet, and discard the rest.

  • add the vegetables and wine

    Place the same skillet back over high heat. Add the wine and cook for a minute for the alcohol to evaporate. Add the peeled garlic cloves, larger chunks of carrots, and peeled and quartered onion. Also, add the leftover chicken fat from cooking. Stir to combine and cook for another 2 - 3 minutes. Place the chicken thighs on top of the vegetable. Pour in the chicken stock or water.

  • bake and serve

    Transfer the oven-safe skillet to the oven. Bake for 30 - 35 minutes or until the carrots cook, and the chicken thighs are crispy and golden-brown. While the meal is finishing off in the oven, toast the pinenuts. Place a small skillet over medium heat. Add the oil and pinenuts. Toast for a couple of seasons for the pinenuts to become golden-brown and smell divine. Carefully remove the chicken from the oven using protective kitchen gloves at all times because the skillet is hot. Sprinkle the pinenuts over the chicken thighs along with the chopped parsley. Serve with your favorite side dish and enjoy.

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